Let me tell you about my sous chefs.

Farm to Table, Normandy Edition

Our cottage in Normandy came with the full package — stone walls, a garden, a terrace, and, as I discovered on the first morning, two chickens who had strong opinions about the kitchen and no concept of personal space.

They had the run of the place. Terracotta tiles, freedom of movement, complete indifference to human schedules. And they had, at some point before I arrived, provided the eggs.

So when I cooked breakfast for the crew that morning — the omelettes, the whole production — these two were right there. Watching. Probably reviewing my technique.

I thought it was only fitting to acknowledge their contribution.

The Circle of the Norman Morning

Here’s how it went: the chickens provided the eggs. I made the omelettes. The crew ate. The crew did the dishes. I slipped out to the terrace to paint watercolors.

Farm to table has never been more literal. Or more supervised.

What She Looked Like

The one in front — golden, round, red comb, the bearing of a bird who has never once doubted herself — looked me dead in the eye while I was cooking. Not threatening. Just present. The way a head chef walks the line. Checking things.

I felt evaluated.

I think I passed.

FAQ

Where was the cottage? In the Norman countryside near the jump DZ — a farmhouse rental that came with considerably more livestock than advertised.

Did the chickens stay in the kitchen? They did not stay anywhere. They went where they wanted. It was their kitchen first.

What is Miles to Go? Miles Spencer’s blog on entrepreneurship, adventure, and the mornings that remind you to slow down.

Author Bio

Miles Spencer is an entrepreneur, author, and co-founder of Reflekta.ai. His books include A Line in the Sand and Havana Famiglia.